Eggplant is a versatile kitchen superstar, starring in countless dishes worldwide. Fun fact: After Mexico and Spain, the Netherlands ranks as the third-largest exporter. Our Dutch eggplants peak from March to September—perfect timing for this irresistible recipe from a home cook's tested playbook.
Oven-Baked Eggplant with Feta and Thyme
Ingredients:
4 eggplants
6 tbsp olive oil
dried thyme
300 g feta
2 cloves garlic
Salt
Pepper
Preparation:
Preheat the oven to 180°C (350°F).
Halve the eggplants lengthwise and carve a 2 cm-deep indentation into the cut side of each half. Ease the slits open, drizzle with olive oil, and season generously with dried thyme.
Oil a shallow baking dish and arrange the eggplants cut-side down.
Slice feta into 1 cm-thick pieces. Peel and crush the garlic cloves, squeezing over the feta; season with salt and pepper. Nestle the feta slices into the eggplant indentations.
Drizzle with remaining olive oil and bake 35-40 minutes until tender and golden.
Garnish with fresh thyme sprigs and serve hot with pita bread or brown rice for a satisfying meal.
